This adobo sauce can be used as a marinade and/or sauce for grilled or broiled meats, including chicken.

Makes about 2½ cups of sauce, enough for 3 to 5 pounds meat

INGREDIENTS:
12 large tomatillos (about 1¼ pounds), husks removed and cooked in boiling water for 8 minutes
3 plum tomatoes (about 9 ounces total), peeled and seeded
8 cloves garlic, peeled
2 teaspoons salt
1 teaspoon store-bought achiote paste
1 teaspoon black peppercorns
½ teaspoon dried oregano
½ teaspoon ground cumin
¾ cup distilled white vinegar

INSTRUCTIONS:
1. Place all the ingredients in a blender or food processor and process to a fine puree.
2. To use, rub pork, beef, or poultry all over. Let marinate, tightly covered, for at least 2 hours, or up to 12 hours in the refrigerator.
3. Adobo can be stored in tightly covered in the refrigerator.

Recipe from Gran Cocina Latina by Maricel E. Presilla